Onion stew with mushrooms and gizzards

Submitted by enr on 29 May 2013
700 g of onion
350 g chicken gizzards
1 carrot
100 ml sunflower oil
200 g canned tomatoes
150 g mushrooms
2 tbsp sweet paprika
1 pinch of herbs and fresh mint, salt
parsley for sprinkling
1 tbsp flour
Onion stew with mushrooms and gizzards
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Gizzards are cooked by antifoaming during boiling. Remove from broth and cut into pieces. Peoria is not discarded. Onions and carrots are cut into larger cubes. Mushrooms are cleaned and cut into slices (not too finely to be felt). In a saucepan pour the oil and heat. When ready put inside carrots by pozaparzhat put gizzards and mushrooms. Add a little of the broth. After pozadushat added and onions. Mix well and add the broth enough to cover the vegetables. After boiling, the stove is reduced as only simmer. As soften (especially carrots) Add flour and then reconstituted Add the tomatoes, salt, mint and savory. Allow to simmer for a little more - 7-10 minutes. Excludes heat and add the parsley.
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29 May 2013